Chicken drumettes - the first (thickest) joint of a chicken wing
Salt and pepper
1 to 2 tablespoons
Curry roux (I used Java Curry)
1 small box (125 g)
Peel and cut the garlic cloves in half. Stir fry the garlic in oil in a frying pan until fragrant. Take the garlic out of the pan.
Season the chicken drumettes with salt and pepper, and sprinkle all over with curry powder. Rub the seasonings in lightly with your hands.
Pan fry the chicken in the frying pan from Step 1 until browned all over. Take the chicken out. Don't throw out the oil!
Cut up the ★ vegetables and chop it all up roughly with a food processor. Don't purée it too finely, coarse chop is fine!
Stir-fry the chopped vegetables in the frying pan, that you browned the chicken in, until the onion is translucent to bring out the sweetness in the vegetables.
Put the stir-fried vegetables, the fried garlic and the browned chicken in a large pot. Add the water, cover with a lid and simmer. When the water comes to a boil turn the heat down to low and simmer for 30 minutes or so.
Skim off the scum, and keep simmering until the chicken is tender. That's the key.
When the chicken is tender take it out. Blend the contents of the pot until thick and smooth.
Return the chicken to the pot. Dissolve in the curry roux, and the "hidden"- vegetable curry is done!!
I've been using this curry powder recently. It's really nice.
I make saffron rice using a commercial mix. It's fragrant and the color is so pretty, so everyone loves it.
Serve with cabbage coleslaw - it's like like a fancy cafe-restaurant at home. My friend loved it too. It's so delicious!
Story Behind this Recipe
I wanted to eat a lot of vegetables! But I wanted to eat a rich, deeply flavored curry like the kind you can get in a restaurant! So this is the curry we continue to make in our house. The generous amount of garlic adds richness and flavor, and the chicken is so tender! I worked on this recipe so that it would be spicy and easy to prepare.
The key point is to pre-season the chicken and to simmer it until it's falling-apart tender. The garlic adds richness, and the celery adds a nice fragrance. Even if you don't like vegetables, you may not notice that there are a lot in this curry. This recipe uses regular store-bought curry roux so it's easy!